Building an appetite
one book at a time
Understanding the American diet is the first step toward grasping the larger truths, the complex American narratives that have long been swept under the table, and the evolving answers to the question: What does it mean to be American?
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Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day.
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Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago.
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In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of food.
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Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition.
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No beverage has shaped Western civilization more than the ancient elixir – tea. Follow tea’s amazing journey from Canton to London, Boston and beyond…
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This first-ever book about Katz’s Delicatessen indelibly captures the unique spirit and appeal of the Lower East Side classic. Timed to coincide with Katz’s 125th anniversary, this special edition brings a bit of Katz’s right into your own home.
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book.
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British gastronomy has a grand old tradition that has been lost over time. Now Heston Blumenthal, England’s most inventive chef, is out to reclaim it. You think you know about British cooking? Think again.
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In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day.
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Contemporary, imaginative interpretations of First Nations cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.
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The first collection of vegetarian recipes from culinary legend Elizabeth David.
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The Foley Food Mill that works like a charm every time; the manually operated juicer that’s a tradition of family breakfasts; the cast iron skillet that’s been handed down through the generations. For serious cooks, there’s nothing like a familiar implement, a thing that works exactly as you expect it to.
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This cookery book is a firsthand account of the way English people cooked and dined in the early twentieth century when houses like those in “Upstairs, Downstairs” and “Downton Abbey” were fully staffed and running like clockwork.
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The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history.
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A classic on the essentials of European cooking. Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking,
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Millions know Simone “Simca” Beck as Julia Child’s French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simca’s Cuisine offers the delectable recipes that Beck personally treasured most.
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A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey.
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Whether you prefer yours crunchy or soft, with or without nuts, you’ll be delighted by the wealth of fun facts and delicious recipes in The Great American Chocolate Chip Cookie Book—you’ll be scrambling to the pantry or nearest bakery to feed your craving.
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Vegetarianism has been practiced in the United States since the country’s founding, yet the early years of the movement have been woefully misunderstood and understudied.
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